Potatoes (however many you have, cut into salad-sized pieces)
Fresh dill (however much you have, chopped)
1/2 an onion, chopped
3 tablespoons olive oil
2 tablespoons white vinegar
salt and pepper (to taste)
Start a pot of water boiling.
Thoroughly scrub the potatoes. [I must admit, I was a little surprised at what a thorough scrubbing CSA potatoes require. I am definitely used to grocery-store potatoes, which I now understand have been run through some kind of industrial sandblasting / bleaching process to appear as dirt-free as they do.]
Cut the potatoes into bite-sized pieces and drop into boiling water. Boil for 10 minutes. Drain. Allow the potatoes to cool until they are about room temperature, or at least cool enough that you would pick them up with your hands.
Put the potatoes, dill, and onion in a bowl. Drizzle with olive oil and vinegar, then stir. Add salt and pepper, if desired. [I found I wanted a smidge of salt and a ton of pepper.]
This simple potato salad really lets the potatoes and the dill shine; no need to weigh down such fresh ingredients with a heavy, creamy dressing. This light version is delicious!
